Restaurant365

MAY 27, 2021

Restaurant restrictions are beginning to ease, which is good news for restaurant owners and operators. However, your restaurant probably isn’t yet back to “normal.” ” The restaurant industry landscape has changed over the last few years. How to calculate restaurant prime cost.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What Is Restaurant Food Cost?

Food 120

Food Inventory Waste Food Order 120

Restaurant365

APRIL 15, 2021

This blog post was originally published on September 10, 2019 and updated on April 15, 2021. Understanding a restaurant profit and loss statement (P&L) is a critical part of running a restaurant business – especially if you are a restaurant owner with multiple locations. Prime Cost.

Point of Sale 78

Point of Sale Cash Management Beverage Insurance 78

Restaurant365

FEBRUARY 19, 2020

Keeping track of your finances is time-consuming, and yet it has enormous implications for your bottom line. Staying competitive in the modern restaurant industry requires devoting time, energy, and resources to restaurant accounting. . Modern restaurant accounting methods depend on accurate and timely data about your business.

Point of Sale 120

Point of Sale Cash Management Inventory Consumer Goods 120

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. So, how do you empower your store-level managers?

Management 78

Management Management Point of Sale Waste 78

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. Take sushi vs beer.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Restaurant365

DECEMBER 20, 2021

As a restaurant finance or accounting leader, you and your team can play a unique role in supporting your operations team. Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Why restaurant finance should guide restaurant operational efficiency.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. Having access to data about your restaurant can inform your decisions about operations, staffing, menu changes, and long-term strategy. How to calculate total labor cost.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

Xtra Chef

DECEMBER 30, 2020

Despite the challenges, the team at xtraCHEF is grateful to the restaurant community, to our customers, to our partners and to our employees for sticking together and doing what we could to make the most of a difficult year. But, like many restaurant operators, we had to get creative and identify solutions. Yet, here we are.

2020 151

2020 Cash Management Point of Sale 2021 151

Sling

OCTOBER 1, 2021

Looking for a way to increase profits, get control of expenses, and keep your bottom line in the black? The solution is simple: Calculate your restaurant’s food cost percentage. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage? 0.32) is a good food cost percentage. one week).

Definition 78

Definition Food Seasonal Menu Inventory 78

Restaurant365

OCTOBER 23, 2019

Maximizing your restaurant’s profit depends on many different factors. While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. Prime cost includes the products and the people that keep your restaurant in business.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Orderly

OCTOBER 4, 2021

Food cost is one of the biggest factors of your restaurant’s success. Understanding your food cost is especially important during these unprecedented times as many restaurant owners are counting pennies and doing everything in their power to maximize profits. Orderly’s goal is to help you get a handle on food costs.

Food 52

Food Food Supply Food Order Inventory 52

Restaurant365

JANUARY 28, 2020

Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales. Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Restaurant365

FEBRUARY 6, 2020

How to Do Bookkeeping for a Restaurant in 5 Simple Steps. Restaurant bookkeeping involves financial and accounting practices that track your business’ detailed costs and revenue. With the many moving pieces involved in a restaurant, a seamless accounting process can be difficult. Track Your Daily Sales.

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Restaurant365

OCTOBER 29, 2021

Your back-office restaurant technology can be used to help grow both guest loyalty and your business. Restaurants are devoting time, energy, and marketing resources to improve the customer experience. Ultimately, many of the same things that help your guest experience also end up helping support restaurant operations as well.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Restaurant365

DECEMBER 17, 2019

Restaurants are unique businesses that come with their own specific set of startup costs. Your average restaurant labor cost and restaurant food cost will vary based on your type of concept, location, size, and other details. Before rushing to open your doors, you need to understand your restaurant costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management. We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure.

Inventory 78

Inventory 2001 2011 License 78

Restaurant365

OCTOBER 14, 2020

For restaurant owners and operators in particular, in the midst of making the thousands of decisions needed to run a restaurant business, it’s easy to forget about the restaurant budget. There are four stages to your restaurant budget: Plan. A restaurant budget is critical for profitability and success.

Point of Sale 78

Point of Sale Email Marketing Advertising Cash Management 78

The Restaurant Times

DECEMBER 8, 2021

Even though the growth of the restaurant industry is evident post the lifting of lockdown, it may take time for it to recover completely. In the fight against COVID-19, online food delivery proved to be the saviour for traditional brick-and-mortar restaurants. Digital marketing is indispensable for restaurant marketing today.

Social Media 52

Social Media Marketing Email Marketing Tip Distribution 52

ChowNow

SEPTEMBER 30, 2020

When brainstorming restaurant marketing ideas, many restaurateurs seek out strategies that will help bring in new customers. While customer acquisition is critical to running a business, many owners overlook how important their existing customer base is to their bottom line. Start a restaurant loyalty program.

Loyalty Program 158

Loyalty Program Marketing Email Marketing Social Media 158

Restaurant365

AUGUST 19, 2021

The success of your restaurant group, in the short- and long-term, rests on a solid foundation of restaurant financials. Restaurant accounting covers all areas of your business, even inventory. So, inventory has an important place in your restaurant accounting. Understanding restaurant accounting basics.

Inventory 147

Inventory Management Management Employee Relations 147

7 Shifts

NOVEMBER 1, 2022

Restaurant owners and operators wear a lot of hats. They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. And the big restaurant brands are only getting bigger , making it even harder to stand out. Table of Contents.

Seating 221

Seating Email Marketing Marketing SEO 221

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.

BOH 78

BOH FOH Point of Sale Back of House 78

Culinary Cues

JANUARY 11, 2024

I would dare say that most cooks working in restaurants today have never spent a day on a farm, a commercial fishing boat, or tried their hand at corralling stubborn cattle back into their pen. I’m talking about a serious commitment on your part and that of the restaurant where you work to transformational training. The answer is YES.

Food Truck 356

Food Truck Training Presentation Café 356

Restaurant365

MARCH 3, 2020

Your restaurant labor cost and labor percentage are two of the most essential business metrics to track, especially as minimum wages rise around the country. Labor is one of the biggest expenses for a restaurant. Your prime cost, including your labor cost, is where you can improve to add more profit to your bottom line.

Point of Sale 99

Point of Sale Front of House Fine Dining Back of House 99

Restaurant365

OCTOBER 1, 2021

Tracking your profit margin, in the current moment and over time, is critical to managing your restaurant’s financial health. If you want to improve your restaurant profit margin, it depends on many factors. If you want to improve your restaurant profit margin, it depends on many factors. Why restaurant profit margins are low.

Point of Sale 78

Point of Sale Food Truck Loyalty Program Inventory 78

Restaurant365

NOVEMBER 19, 2019

Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now. Employees determine the customer service experience in a restaurant. Finding and training staff.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. In an industry where every detail matters, tracking metrics provides valuable insights into your restaurants’ performance and helps to identify improvement areas. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

NOVEMBER 26, 2019

Restaurant management software can streamline restaurant operations, helping you become more efficient and profitable. However, not all restaurant management systems are created equal — and the tools you have access to can play a large role in your success. Restaurants process a large number of credit card and cash transactions.

2020 117

2020 Management Management Mobile Ordering 117

Restaurant Clicks

OCTOBER 4, 2021

This upscale Old Vegas-style restaurant has a menu centered around in-house aged, corn-fed beef plus Italian specialties, so if you’re not a big fan of steak and are visiting with someone who is, you’ll both walk away happy. If you’re celebrating a special occasion, it might call for a fancy dinner. Don’t believe me? Best Steak in Las Vegas.

Hotels 125

Hotels Reservations Website Management Dine-in 125

The Restaurant Times

OCTOBER 27, 2021

COVID-19 has brought about several changes in the global restaurant industry. It has been a big challenge for restaurants to recover from the pandemic. In the previous PRIME report , we captured the challenges brought about by the COVID-19 pandemic for restaurateurs in the UAE.

Sports 52

Sports 2022 Front of House Fine Dining 52

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

2022 148

2022 Food Supply Entertainment Hospitality 148

Restaurant365

OCTOBER 8, 2019

The cost of food is one of the biggest operating expenses for a restaurant business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items. How do restaurants control food costs?

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

JUNE 17, 2020

When times are tough, it is more important than ever to keep your eye on your costs. Your restaurant operations include many different expenses, from food and beverage to utilities. However, your labor payroll cost is one of your most significant expenses—and, crucially, a significant expense over which you have control.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. The restaurant industry moves at a fast pace, filled with data that changes by the day. Does your restaurant group have a profitability strategist? explained Mr. Castillo.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Restaurant365

APRIL 16, 2021

Restaurant owners and operators have faced enormous challenges over the last year. As you examine your restaurant accounting and operations, where should you start? We review what can affect your restaurant profit margin, plus seven tips to consider implementing in your restaurant.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

The Restaurant Expert

JANUARY 24, 2019

Do you wonder what makes up the prime cost formula in the restaurant industry? How do you calculate a restaurant’s prime cost formula? What is the prime cost formula? Prime cost in the restaurant industry is different than in other industries. Divided by sales?

Insurance 54

Insurance Point of Sale Inventory Download 54